Cold-Busting Ginger Chicken Noodle Soup

Heat olive oil in a large pot over medium heat.

Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid.

Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.

Remove and discard the crushed garlic cloves.

Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.

Add carrot, celery, kohlrabi, rosemary, and thyme to the soup.

Reduce heat to low until the vegetables begin to soften, about 20 minutes.

Bring the soup to a boil.

Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes.

Season with salt.

Garnish with parsley.